How long do I cook steak in the Charlie Oven?

About 5 minutes in total for medium-rare. Cook for 2 to 3 minutes on the first side, flip and give it a further 2 minutes, then adjust the timing to suit how you like your steak.

Which rack should I use for grilling steak?

The lower rack, just above the charcoal. Use around half a football of lumpwood charcoal, run Charlie as hot as possible and make sure the rack bars are piping hot before the steaks go on for a good sear.

Why should steak come to room temperature first?

Cold steaks straight from the fridge cook unevenly. Take the ribeye and T-bone out at least an hour before cooking, then oil them and season both sides with sea salt flakes and freshly ground black pepper.

How long should I rest grilled steak?

At least 5 minutes on a warm plate, loosely covered. Cooking drives the juices towards the centre, and resting lets them settle back through the meat, so less ends up on the board when you slice it.

Outdoor Cooking & Charcoal Oven Recipes / Beef

Steak grilled over charcoal in the Charlie Oven

Cooked in the Charlie Charcoal Oven

BBQ Grilled Steak

Name: BBQ Grilled Steak
Prep time: 2 min
Cook time: 5 min
Yield: 2 ribeye and 1 T-bone, enough for 4
Cuisine: British
Ingredients: 2 Ribeye steaks, medium cut; 1 T-bone steak, medium cut; Sea salt flakes; Freshly ground black pepper; 1 tbsp Olive oil; 1 fresh chilli, sliced, plus 10g soft herbs, to garnish

Good steak, hot lumpwood charcoal and simple seasoning. Ribeye or T-bone gets a seared crust in Charlie, with a good rest before slicing. Add herbs or chilli if you fancy it, but there's plenty to enjoy without them.

Neil QuickCo-founder, Charlie Oven

Grill

Prep2 minutes plus resting

Cook5 minutes

Serves4

DifficultyEasy

Oven temperatureAs hot as possible

RackCharlie Oven Cooking Rack on the lower rack, just above the charcoal

CharcoalHalf a football of good quality lumpwood charcoal, slightly more than the size of the food you are cooking

Ingredients

2 ribeye and 1 T-bone, enough for 4

Steaks

2 Ribeye steaks, medium cut
1 T-bone steak, medium cut

Seasoning

Sea salt flakes
Freshly ground black pepper
1 tbsp Olive oil

To finish

1 fresh chilli, sliced, plus 10g soft herbs, to garnish

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00
Charlie Oven Tongs 55cm$46.00
Love Logs British Premium Oak Charcoal$71.00Choose options, Love Logs British Premium Oak Charcoal

Method

Setting up Charlie

Add half a football of lumpwood charcoal to the firebox, placing it in one section to create intense, direct heat.
Light the charcoal with a natural firelighter, open both vents fully and close the door. Leave it until the coals are white-hot.
Position the cooking rack on the lowest rungs, just above the charcoal. Make sure the rack bars are piping hot and clean before adding the steaks.

Before you light

Bring the steaks to room temperature
Bring your steaks to room temperature by taking them out of the fridge at least an hour before cooking.
60 min timer
Oil and season
Oil the steaks and season well with sea salt flakes and freshly ground black pepper on both sides.

On the bars

Onto the hot rack
Place the steaks directly onto the hot cooking rack over the hot charcoal. Close the oven door.
Cook and turn once
Cook for 2 to 3 minutes on the first side, then flip and cook for a further 2 minutes for medium-rare (adjust timing to your preference).
5 min timer

Rest and serve

Rest before serving
Remove the steaks from the oven and rest on a warm plate for at least 5 minutes before serving.
5 min timer
Why this mattersResting is not idle time. Cooking drives the juices towards the centre of the steak, and a few minutes off the heat lets them settle back through the meat. Cut too early and most of that ends up on the board instead of in the steak. A warm plate, loosely covered, is all it needs.
Garnish and serve
Garnish with fresh chilli and herbs, and serve immediately.

Tips

Always bring steaks to room temperature before cooking: cold steaks will cook unevenly.
Make sure the rack bars are piping hot before adding your steaks for the best sear.
Resting the steak is essential: it allows the juices to redistribute throughout the meat for a juicier result.
Use your Charlie Oven Tongs to flip the steaks. Avoid piercing the meat with a fork as this lets the juices escape.

More recipes

The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Featured products

Charlie Oven Cooking Rack
$300.00
View product, Charlie Oven Cooking Rack
Pizza and Baking Stone
$80.00
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Flat Bed Plancha Rack
$300.00
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Charlie Charcoal Oven
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Frequently asked questions

How long do I cook steak in the Charlie Oven?

About 5 minutes in total for medium-rare. Cook for 2 to 3 minutes on the first side, flip and give it a further 2 minutes, then adjust the timing to suit how you like your steak.
Which rack should I use for grilling steak?

The lower rack, just above the charcoal. Use around half a football of lumpwood charcoal, run Charlie as hot as possible and make sure the rack bars are piping hot before the steaks go on for a good sear.
Why should steak come to room temperature first?

Cold steaks straight from the fridge cook unevenly. Take the ribeye and T-bone out at least an hour before cooking, then oil them and season both sides with sea salt flakes and freshly ground black pepper.
How long should I rest grilled steak?

At least 5 minutes on a warm plate, loosely covered. Cooking drives the juices towards the centre, and resting lets them settle back through the meat, so less ends up on the board when you slice it.